Honeydew honey has differentiated chemical and physicochemical characteristics besides
potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In …

In the last years, there was an increasing interest on nuclear magnetic resonance (NMR)
spectroscopy, whose applications experienced an exponential growth in several research …

Ensuring the authenticity of honey remains a top issue for scientists, since no reliable
method has been developed so far to simultaneously detect all types of honey adulteration …

This article examined the effect of geographical (different climate conditions) and floral
origins on some quality parameters of honey including the activity of diastase enzyme …

Foodomics is an emerging research field in food science that applies advanced omics
technologies to assess relevant aspects related to food and nutrition, with the ultimate goal …

The application of chemometrics, a widely used science in food studies (and not only food
studies) has begun to increase in importance with chemometrics being a very powerful tool …

The sugar profile in honey can be used as a fingerprint to confirm the authenticity or reveal
the adulteration of the product by sweetener addition. In this work, we have accurately …

Honey is considered a complex matrix for presenting a range of secondary metabolites
originating from the regional flora. It has been highlighted as a functional food consumed …

In this paper, we report a newly developed non-target 1 H NMR detection associated with
chemometrics method to classify the botanical and geographical origins of the monofloral …

In the past five years, more than 8000 scientific reports have been published on honey
composition and its potential bioactivity as a source of pro-health components. However, the …